Vegan Funfetti Cake

This last Tuesday was my mom’s 38th birthday (Yes, I’m young, but she had me young as well) and I got to bake her cake for it!

I often read about bloggers whose families and friends are always asking them to bake for special occasions for them, and I literally cannot relate at all. There are two reasons for this:

♥ I’m weird and I make weird stuff called “vegan” food

♥ My family (and Mitch’s) loves to cook and are great at it

So I have become the type of person who begs to bake for events. I guess we all start somewhere, right? And last weekend my mom was talking about her birthday plans and mentioned that she would need to figure out how to make a vegan cake when I jumped up, “Can I make it? Please please please? It will be yummy, I promise!”

My mom is pretty chill, so she happily agreed.

While I was baking the cake, I was given some time to reflect on my mom’s last 38 years (I know, I’m so reflective), and I was able to resolve some of the internal turmoil that I have harbored with her, especially throughout my teenage years. While I have grown into adulthood and matured, she has grown as well, and age always stands as a strong reflection of that growth.

I had time to remember the hardest times that we shared as well as the deepest embedded lessons that she taught me. I know that every single experience in life is an opportunity to learn something, and I am so grateful for the lessons that she helped me to learn.

She primarily taught me to love and to live. When we had no money in our pockets and no money on the way, I learned that money is not what life was created for. She taught me that the absolutely most important things in the world are people. I know that I can achieve my maximum capacity of happiness by simply being surrounded by supportive friends and family. I can share knowledge and experiences and love with others and that is all that I need. She taught me about love and emotions by being the wonderfully comforting, silly, spontaneous woman that she is. When I feel that I have had the absolute worst day of my life, all I want is to curl into her bed and let her comfort me while I cry myself to sleep. Even now, I know that I could drive up to her house and plop down on her bed crying, and she would drop everything to hold me and listen to me or cry with me or just lay silently with me.

I often think that if I could choose one aspect of my mother’s parenting to implement with my own future children, it would be her abundant selfless love and care. She is a naturally giving person, and she loves to make her babies happy. I love her for it, as I have learned the true meaning of love from it.

I cannot wait to spend another 38 years in her loving arms.

I love you, mom.

 

Vegan Funfetti Cake
Serves 10
A rich, moist funfetti and sprinkle-filled cake for any jovial occasion!
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
For the cake
  1. ♥ 1.5 cups almond milk
  2. ♥ 2 tablespoons apple cider vinegar
  3. ♥ 3 1/2 cups flour of choice (all-purpose used with success)
  4. ♥ 1 cup organic cane sugar
  5. ♥ 2 teaspoons baking powder
  6. ♥ 1 teaspoon baking soda
  7. ♥ 1/2 teaspoon salt
  8. ♥ 1 cup almond milk
  9. ♥ 2/3 cup softened coconut oil
  10. ♥ 1/3 cup apple sauce
  11. ♥ 2 tablespoons lemon juice
  12. ♥ 1 tablespoon vanilla extract
  13. ♥ 1/2 cup sprinkles
For the topping
  1. ♥ 3 cups of vegan cream cheese frosting
  2. ♥ 1/4 cup sprinkles
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix the 1.5 cups of almond milk with apple cider vinegar to form a buttermilk and let sit in a medium mixing bowl while preparing the dry ingredients.
  3. Mix together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Cream in the softened coconut oil with a wisk or fork until all large chunks of the oil are gone.
  4. In the "buttermilk" bowl, add in the additional cup of almond milk, as well as the apple sauce, lemon juice, and vanilla extract, until very well combined.
  5. Slowly pour the liquid ingredients into the large bowl of dry ingredients, and mix until batter is well formed.
  6. Pour batter into two greased (I used olive oil) 8-inch cake pans evenly.
  7. Bake the two halves together in the oven for 35-40 minutes or until a toothpick comes out of the middle clean.
  8. Let them cool completely.
  9. Once cool, frost them up! Begin with one half, and then plop the second half on top and frost the cake completely. You can apply the frosting fancily and top it with sprinkles.
  10. Eat it up! Take a quick picture and show me your masterpiece on Instagram, Pinterest, Facebook, or Twitter.
Notes
  1. ♥ You can use any type of frosting that you like
  2. ♥ If you want to make it a chocolate funfetti cake, replace 1/2 of the flour with cocoa powder
Enjoying Earth http://enjoyingearth.com/

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